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No Bake Lemon Berry Cheesecake Jars

Thanks for sharing!

These little no bake lemon cheesecakes are served in an individual jar making them perfectly portable, giftable or hide-able if you want to keep them for yourself! The easy homemade blueberry topping is the perfect accompaniment to make them shine.

close up small jar filled with graham crust, lemon no bake cheesecake and blueberry topping

These creamy and fresh no bake lemon cheesecakes are topped with a delicious blueberry sauce.  The filling is made in a flash and topped with a quick berry topping. 

Then you package it all up in cute little individual servings.  The jars make them super portable and easy to serve.  No mess, no fuss, just pass out a jar and a spoon and you’re ready to go!

I originally shared this recipe in the spring of 2018. I was honored to be asked by my little brother and his wife to make their wedding treats.

They were having a rustic chic wedding in a cool old apple orchard barn.  Instead of one large cake, they wanted a smaller cake and a some easier grab and go options.

stack of lemon blueberry cheesecake jars with navy ribbon and bamboo spoons

So I made them a small layered bakery style white cake, a cookie buffet that included monster cookies, chocolate chip cookies and a few kinds of cupcakes.

My favorite treat, however were these fun cheesecake jars. We dressed them up with a little ribbon and a cute bamboo spoon.

They fit the day perfectly if I do say so myself. You can see the set up in my post about the cowboy and his princess bride.

That brings us to today. I needed to make treats for a couple of small gatherings this weekend and I just knew these cute little jars would be the perfect springy option.

stand mixer bowl filled with fluffy no bake lemon cheesecake

They are so easy to make and can be put together a day or two ahead of time. Plus they are the perfect mix of sweet, tart and creamy.

The lemon and blueberries make for such a bright and fresh combination. So basically this recipe ticks all of the boxes!

Little Dude and I whipped up a batch and a half and shot a quick video so you could see just how easy they are. Check out our collection of videos on the Cooking With Carlee YouTube channel.

small glass jars with graham cracker crust and no bake lemon cheesecake filling

Much like the key lime cheesecake jars, this recipe is a breeze to put together.  They can easily be served at a casual picnic or be dressed up for a party.

Over the years I have made these for almost a dozen different gatherings. Every time they are met with oohs and ahs.

They are so easy I almost feel guilty accepting all the praise.  But hey, it would be rude not to. 😉

Other than melting the butter, there is no cooking involved. So what are you waiting for? Let’s get some made!

blueberry topping in enameled cast iron braiser

Tips and tricks:

Make sure to get your cream cheese beat completely smooth before you add any liquid. Stop and scrape the bowl a couple of times along the way to make sure there are no chunks hiding anywhere.

A super creamy cheesecake has a much better mouthfeel, so it’s worth making sure you get this part right. It is much harder to get rid of lumps once you start adding more liquid.

If you want to save a few minutes, feel free to use blueberry pie filling as the topping.  But really making you own is super simple and I think you can taste the freshness.

Feel free to experiment with the berries as well. The topping recipe should work wonderfully with strawberries, blackberries or a mix of berries.

If a Graham cracker crust isn’t your thing, sub in lemon or vanilla sandwich cookies. Vanilla wafers would be great too.

Just pulse them in a food processor until they are fine crumbs and proceed with the recipe. Small adjustments like this can really help you get a finished product you’ll love.

looking down on jars with lemon cheesecake and lots of blueberry topping

Helpful tools

I cannot overstate how much I love my stand mixers. With all the frosting, cookies, cakes and cheesecakes I  make, I can’t imagine life without them.

I am lucky enough to have two Kitchenaid mixers, a 4.5 qt classic that I’ve had for almost 14 years and a 6 qt professional that has only been in the family for a little over a year. Are you as in love with your mixers as I am with mine?

A food processor is also handy for tasks like making graham cracker crumbs. It makes quick work of it with less mess than trying to do it in a zipper bag.

collection of small jars filled with lemon cheesecake mixture and blackberry topping

We love using cookie scoops for so much more than just cookies. A large cookie scoop or ice cream scoop is a great way to transfer the cheesecake mixture to the jar in a consistent and less messy way.

Of course an important part of making cheesecake jars is the jar. I like using 4 oz. glass jars for the perfect sized single serve treat.

However if you don’t have the jars, you can use the same recipe and make it in a pie plate or square baking dish. It will still taste absolutely amazing!

Now it’s time to head to the kitchen and get to work. Feel free to print out the recipe  below and watch us make it by checking out the video we made on YouTube.

small jars with graham cracker crust, no bake lemon cheesecake filling and blueberry topping

No Bake Lemon Berry Cheesecake Jars

These little no bake lemon cheesecakes are served in an individual jar making them perfectly portable, giftable or hide-able if you want to keep them for yourself! The easy homemade blueberry topping is the perfect accompaniment to make them shine.
4.78 from 22 ratings
Prep Time 25 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 16 Cheesecake Jars
Calories 271 kcal



  • 1 cup graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 4 Tablespoons melted butter

Lemon Cheesecake

  • 16 oz cream cheese softened
  • ½ cup granulated sugar
  • 1 Tablespoon lemon juice
  • 1 teaspoon lemon extract
  • 1 cup heavy cream really cold

Blueberry Topping

  • 12 ounces blueberries fresh or frozen work *
  • ½ cup granulated sugar
  • 3 Tablespoons cornstarch
  • ½ cup water
  • 1 Tablespoon lemon juice


  • In a heavy bottomed pan, toss the blueberries in the sugar and cornstarch. Add the lemon juice and water and stir to mix. Place over a medium-low burner and cook, stirring frequently until it comes to a boil. Then stir constantly until it thickens. Remove from heat and cool completely before use.
  • In a medium bowl, mix together the graham crackers, sugar and butter for the crust. Spoon it into the jars and push it down a bit with your fingers to form a crust.
  • Beat together sugar and cream cheese until smooth and fluffy. Add lemon juice and extract and beat until combined. Be sure to scrape down the sides of the mixing bowl.
  • With mixer running on medium speed, slowly drizzle in the cream. Stop half way through to scrape the sides of the bowl and then continue to drizzle in the cream until it is all added.
  • Turn the mixer to high and beat until the mixture is light, fluffy and holds its shape.
  • Spoon about 3 Tablespoons into each jar. I like to use my large cookie scoop to make it easier.
  • Top each jar with about a Tablespoon of blueberry filling and chill until ready to serve.


*Feel free to try other berries! Blackberries are another really tasty option.



Serving: 1ServingCalories: 271kcalCarbohydrates: 25gProtein: 3gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 6gCholesterol: 53mgSodium: 141mgFiber: 1gSugar: 19g
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!
These little no bake lemon cheesecakes are served in an individual jar making them perfectly portable, giftable or hide-able if you want to keep them for yourself! The easy homemade blueberry topping is the perfect accompaniment to make them shine.

Thanks for sharing!

Recipe Rating

Bonni s

Tuesday 28th of February 2023

I put some melted white chocolate in with the cheesecake filling it gives a smooth texture and why it’s chocolate it’s yummy. Also I don’t like it so lemony so I added just half the called for lemon. And added some zest. Also I added half blackberries with half blueberries. And omgggggggg soooooo yummy. I needed a summer fix in a winter month. And it worked.


Wednesday 1st of March 2023

That sounds amazing!


Wednesday 9th of May 2018

This little cheesecakes are CLEARLY calling my name! :-o Cheesecake is def one of my big weaknesses. These look amazing!


Sunday 20th of May 2018

Mine too! I hope you love these!


Sunday 29th of April 2018

I'd probably use the mixer to make bread. I don't like to knead, so trying out the dough hook would be great! Thanks for the opportunity to win. :)


Tuesday 1st of May 2018

Homemade bread is the best! Good luck!


Friday 27th of April 2018

Way to be featured Carlee on Sugar and Spice!!!


Tuesday 1st of May 2018

Thank you!

Lucie from Greener Niagara

Friday 27th of April 2018

Blueberry cheesecake is my favorite! I love the idea of making them individual portion sizes and putting them in mason jars.


Tuesday 1st of May 2018

It makes them so fun to serve and even more fun to eat! Thank you!